Today, I’m home because of the ice and snow in our little town. Now I know it’s nothing like the ice and snow in Alaska, but it sure is cold right now. See my picture of one of the last snows a couple of weeks ago. Today it’s ice.
Alaska the Last Frontier…the land that has not been fully explored… is also known as America’s last frontier because of its distance to the lower 48 states.
There is some myth that it’s always cold in Alaska. The state does have some pretty warm summers and average temps can get up in the 70’s (in Anchorage). The biggest thing that seems to be a challenge in terms of cooking, with temps hovering from freezing to 70’s, is coming up with new recipes with lots of root vegetables. But the Alaskans are not to be outdone by the lower 48. You can get a fantastic meal in Alaska, count on it.
What do you think of these meals from my new cookbook “The New Alaska Cookbook, Recipes from the Last Frontier’s Best Chefs”- Salmon Croquettes with Jalapeno Aioli; Escalope of Alaskan Salmon with Chive and Lime Salad; Whole Grain Mustard-Crusted Halibut with Citrus Butter Sauce; Lemon Meringue Pie with Raspberries (Wild Berries are huge in Alaska)?
Now, the more traditional and historical foods of Alaska would sound more like Eskimo Ice Cream (also known as “akutaq”) made by whipping the fat of hunted reindeer, seals, or bears, then adding snow and wild native berries. How about some reindeer? Siberians brought the reindeer over in the 1890’s when whaling at the time was scarce. Reindeer is not a major source of meat nowadays, but one can still get reindeer sausage.
Sea life and game life is the name of the game in Alaska: Moose, Elk, Caribou, Salmon and Halibut. Let’s see if I can get some Moose this month and I’ll let you know. Stay tuned. In the meantime check out my new link to Alaskan Chef Shawn:
See you later!